Category: Canadian cuisine

Figgy Duff

Figgy Duff

Figgy duff is a traditional bag pudding from the province of Newfoundland and Labrador most commonly served as a part of a Jiggs dinner.

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Maple Butter Sauce

Maple Butter Sauce

This maple butter sauce is a delicious topping on a Figgy Duff bread pudding.

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Macaroni and Cheese

Macaroni and Cheese

Macaroni and cheese is a dish of English origin, consisting of cooked macaroni pasta and a cheese sauce, most commonly cheddar.

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Lettuce Wedges with Blue Cheese Dressing

Blue Cheese Dressing

Buttermilk and blue cheese combine to make a mayonnaise that is perfectly paired with your next lettuce salad.

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Cantonese Crabmeat and Sweetcorn Soup

This Cantonese dish is widely known and served at virtually all Chinese restaurants worldwide.

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Montreal Steak Seasoning

Montreal Steak Seasoning

Montreal steak seasoning is a spice mix used to flavour steak and grilled meats that was based on the pickling dry-rub mix used in preparing Montreal smoked meat.

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Cheese fries

Cheese Fries

Cheese fries are a fast food dish consisting of french fries covered in cheese, similar to the Canadian dish poutine, which is fries, cheese curds and gravy. They are known as cheesy chips or chips and cheese in the United Kingdom.

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Pease Pudding

Pease Pudding

Pease pudding, sometimes known as pease pottage or pease porridge, is a term of British origin regarding a savoury pudding dish made of boiled legumes, which mainly consists of split yellow or Carlin peas, water, salt, and spices, often cooked with a bacon or ham joint.

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A Chinese-Canadian restaurant in Nipigon, Ontario

Canadian Chinese Cuisine

Canadian Chinese cuisine is a popular style exclusive to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada. This style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients.

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Kung Pao Chicken

Kung Pao Chicken

The original Sichuan version uses chicken as its primary ingredient. In this original version, diced chicken is typically mixed with a prepared marinade. The wok is seasoned and then chilli peppers and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavour in the marinade.

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Honey Garlic Sauce

Honey Garlic Sauce

Honey Garlic is a sweet and sour sauce that tastes like a mix between honey and garlic, popular in Canada. Honey Garlic is one of the many sauces put on chicken wings.

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Caesar Cocktail

Bloody Caesar

A Caesar or Bloody Caesar is a cocktail created and primarily consumed in Canada. It typically contains vodka, Clamato (a proprietary blend of tomato juice and clam broth), hot sauce and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime.

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Clamato Juice

Clamato Juice

Clamato is a drink made of reconstituted tomato juice concentrate flavoured with spices and clam broth.

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Pork Egg Foo Young with Brown Gravy

Pork Egg Foo Young with Brown Gravy

This recipe is for a typical pork egg fu yung that you would find on the menu of many Chinese restaurants. It contains pieces of pork, bean sprouts and spring onions; served with brown gravy.

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Jiggs Dinner

Newfoundland Jigg’s Dinner

Jiggs dinner is a traditional meal commonly prepared and eaten on Sundays in many regions around the province of Newfoundland and Labrador, Canada. Probably named after a comic strip character, the dish is sometimes spelled Jigs dinner or Jigg’s dinner. Alternately, it’s possible that the meal is named after the cod-jiggers of Newfoundland who used to eat this meal. This meal may also be called boiled dinner by some Newfoundlanders.

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